Description : These hash brown rounds are super simple to make and do not require any fancy equipment. You can prep them the night before and throw them in the oven for an easy and quick morning breakfast in no time.

Prep Time : 5 Minutes

Cook Time : 20 Minutes

Total Time : 25 Minutes

Ingredients

2 russet potatoes, shredded

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp salt

Instructions

Preheat oven to 450 degrees. Shred your potatoes either using a hand shredder (cheese grater) or a food processor.

Take your shredded potatoes and toss them with spices and salt.

Prep a non stick baking tray or SIL Pat sheet and start forming small golf ball size balls of the potato mix. Flatten them with your hands and place them on the tray.

You should get about 10. Next place the baking tray on the top rack of your oven for about 10 minutes, take the potatoes out, flip and place them back in for 10 more minutes.

At the very end you can turn your broiler on to get them nice and crispy but watch them closely so they don’t burn.

Serve with ketchup and enjoy.

Bon Appetit!!

The Instant Pot is an electric pressure cooker. We just purchased ours on Black Friday in 2015 and we use it multiple times per day. We absolutely love it and highly recommend it as your next kitchen purchase. We are currently developing an Instant Pot recipe book that will rock the vegan world!

About Hannah

I have lost over 50 pounds following a whole foods plant based diet (188-135) and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I make Q&A weight loss videos, what I eat videos, and I have written 3 recipe books to showcase delicious recipes to assist with weight loss and beautiful photography.
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Hannah and Derick thank you so much for posting the hashbrowns that were shredded! I asked and you delivered!! Thank you, thank you, thank you! *I’ve lost 7 pounds and don’t miss meat or diet soda anymore – hugs

Would parchment paper work for this? I made latkes that had a really similar recipe to this but it added flour and a flax egg and it stuck like CRAZY. I mean, it was probably the flax egg added but I thought I’d double check before attempting.

hey guys – I’m in Scotland and I’ve been binge watching you guys since finding out about Spud Fit and my interest just grew and grew and I’m just addicted now. I’m now on the potato cleanse – been doing it for 3 days and have lost 3lb so far. I’m amazed.

I’ve just tried to make these and mine were just balls of gloopy slop 🙁 don’t know where I went wrong – do you squeeze out the water from the shredded potato?

I made these today and although we liked the texture and flavor, they did not turn a nice golden brown. I even cooked them in the oven for 30 minutes. Can you please offer suggestions on how we can accomplish that? Thank you.

I’m surprised you didn’t get a reply by now. What I did was parboil the potato chunks to the point where they were still firm. I then removed them and immediately put them in cold water to stop further cooking while the oven reached temperature. I drained the potatoes and put out on cutting board and dabbed a clean towel to absorb extra moisture on surface of potatoes then I shredded them in the food processor with the seasonings. They came out nice, but never browned.